Lead Cashier

Young World Physical Education; Del Valle (CA); On-site; USD 26,000 - 36,000; Full time

Job summary

Del Valle Independent School District Popham Elementary in Del Valle, TX is seeking a Lead Cashier to run POS registers during meal service, perform daily reconciliation, and assist in food preparation as needed. The role emphasizes accurate money handling, adherence to sanitation standards, and customer service within a school cafeteria setting.

The position requires a high school diploma or GED (ServSafe preferred or obtainable within 90 days) and a fingerprint background check.

Qualifications

• High school diploma or GED preferred; ServSafe certificate or within 90 days; fingerprinting background check required.
• Experience in food service operations and/or cashier experience.
• Completion of sanitation course before or during the first year of employment.

Responsibilities

• Runs point of sale registers during meal service, daily reconciliation, money handling.
• Assist in food preparation and maintain quality, sanitation, and safety standards.
• Record cash counts and handle transactions accurately.
• Responds to student and staff needs with a positive attitude.

Skills

Cashiering experience

Arithmetic skills

Food safety knowledge

Communication skills

Customer service

Attention to detail

Education

High school diploma or GED

ServSafe certificate or within 90 days

Fingerprint background check

Tools

POS system familiarity

Job description

Lead Cashier

Del Valle Independent School District Popham Elementary - Del Valle, Texas Open in Google Maps

This job is also posted in Del Valle Independent School District

Job Details

Job ID: 5882430

Application Deadline: Posted until filled

Posted: Aug 12, 2026 5:00 AM (UTC)

Starting Date: Immediately

Job Description

Primary Purpose:

Runs point of sale registers during meal service, daily reconciliation, money handling, and assist in the preparation of food as needed. Maintain a high standard of quality in food production, sanitation, and safety practices.

Minimum Qualifications:

Education/Certification:

• High school diploma or GED Preferred


• ServSafe Certificate or obtain within 90 days of employment


• Candidate must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee.

Required Experience:

• Completion of sanitation course before or during the first year of employment


• Experience in food service operations and/or cashier experience

Knowledge/Skills:

• Ability to understand food preparation and safety instructions


• Working knowledge of kitchen equipment and food production procedures


• Ability to operate large and small kitchen equipment and tools


• Ability to perform basic arithmetic operations


• Working knowledge of cashiering concepts


• Ability to communicate verbally and written

Major Responsibilities and Duties

(The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required)

Professionalism

The Educators' Code of Ethics is set forth in Texas Administrative Code to provide rules for standard practices and ethical conduct toward students, professional colleagues, school officials, parents, and members of the community.

• Rule §247.1 Purpose and Scope; Definitions


• Rule §247.2 Code of Ethics and Standard Practices for Texas Educators

Organization Management

The lead cafeteria cashier manages administrative, fiscal, and facilities functions responsibly through activities such as the following:

• Operates cash register and collect all money during meal service.


• Handles and records cashier functions accurately.


• Maintains accurate cash register financial counts and procedures on a daily basis.


• Quickly processes student transactions for speedy service.


• Recognizes reimbursable meals and designate meal information in POS system.


• Assists with keeping up with student accounts, billing and collecting all negative accounts, as needed.


• Responds appropriately to customer needs and maintain a positive attitude with all students, parents, and district staff.


• Prepares quality food according to a planned menu of tested, uniform recipes.


• Serves food according to meal schedules, departmental policies, and procedures.


• Practices and promotes portion control and proper use of leftovers.


• Assists with storage of food and corrects food storage as needed.


• Handles food items, supplies, and as needed, supply deliveries.


• Follows established procedures to meet high standards of cleanliness, health, and safety.


• Maintains a clean and organized storage area.


• Operates tools and equipment according to prescribed safety standards.


• Keeps garbage collection containers and areas neat and sanitary.


• Helps record food requisitions and orders.


• Maintains daily food preparation records.

Professional Growth and Development

The lead cafeteria provides leadership in professional growth and development through activities such as the following:

• Participates in meetings and professional development training for the purpose of conveying and/or gathering information required to perform job functions.


• Completes annual continuing education requirements.

Qualities of an Effective Cafeteria Cashier

The lead cafeteria cashier exhibits qualities such as the following:

• Daily attendance and punctuality at work are essential functions of the job.


• Corrects unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.


• Promotes teamwork and interaction with fellow staff members.


• Maintains personal appearance and hygiene.


• Follows all HACCP standards and procedures.


• Complies with District policies, as well as state and federal laws and regulations.


• Complies with the standards of conduct set out in Board Policy DH (Legal) and (Local) and with any other policies, regulations, and guidelines that impose duties, requirements, or standards.

Supervisory Responsibilities:

• Perform duties of the manager in their absence

Equipment:

Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwashers, and food and utility carts, and other equipment applicable to the position.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

• Works with frequent interruptions.


• Maintains emotional control under stress.


• Work irregular and extended work hours.


• Works inside in commercial kitchen environment: exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards, work with hands in water; work around machinery with moving parts and work on slippery surfaces.


• Continual standing, walking, pushing, pulling, twisting, frequent stooping, bending, kneeling, (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching, frequent moderate lifting and carrying (15-30 pounds), moderate exposure to extreme hot and cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Position Type: Full-Time

Salary: $19.18 to $26.78 Hourly

Job Categories:

Support Staff > Food Service

Job Requirements

• At least 1 year(s) of relevant experience preferred.


• Citizenship, residency or work visa required

Contact Information

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